Artichoke Heart and Potato Pizza
Beautiful and kind of breakfast-y.
1 prepared, prebaked pizza crust (like Boboli. Whole wheat is nice)
6 – 8 frozen artichoke hearts
1 medium red potato, thinly sliced (Try a mandolin, if you dare.)
2 slices bacon, cooked and chopped or crumbled
1 or 2 scallions, sliced thinly on the bias, or ¼ cup thinly-sliced red onion
¼ to ½ cup shredded mozzarella
1/8 to ¼ cup bleu cheese crumbles
1 tsp rosemary
1 tbsp olive oil
salt
pepper
Partially cook potato slices for 3 or 4 minutes in a skillet of boiling, salted water. Remove and allow to cool. In the same pan of water, partially cook artichoke hearts, for 3 or 4 minutes. Remove, allow to cool and cut into halves or thirds.
Preheat oven to temperature indicated on crust package.
Brush pizza crust with olive oil. Evenly distribute all other ingredients on top of it, and drizzle with a bit more oil.
Bake at time and temp stated on pizza crust packaging, or until cheese has melted and toppings are golden brown around the edges.
1 prepared, prebaked pizza crust (like Boboli. Whole wheat is nice)
6 – 8 frozen artichoke hearts
1 medium red potato, thinly sliced (Try a mandolin, if you dare.)
2 slices bacon, cooked and chopped or crumbled
1 or 2 scallions, sliced thinly on the bias, or ¼ cup thinly-sliced red onion
¼ to ½ cup shredded mozzarella
1/8 to ¼ cup bleu cheese crumbles
1 tsp rosemary
1 tbsp olive oil
salt
pepper
Partially cook potato slices for 3 or 4 minutes in a skillet of boiling, salted water. Remove and allow to cool. In the same pan of water, partially cook artichoke hearts, for 3 or 4 minutes. Remove, allow to cool and cut into halves or thirds.
Preheat oven to temperature indicated on crust package.
Brush pizza crust with olive oil. Evenly distribute all other ingredients on top of it, and drizzle with a bit more oil.
Bake at time and temp stated on pizza crust packaging, or until cheese has melted and toppings are golden brown around the edges.
Comments
So I feel silly that I never knew you kids had a fun cooking blog! Am putting it on my favorite list to visit and utilize when I'm all outta ideas come dinner time. Nice job!!
The pizza was much better as leftovers last night. I reheated it covered over medium heat in a non-stick skillet, which resulted in a crispy crust. Hooray! Also, because the flavors had a chance to marry overnight, the sweetness of the crust wasn't as bothersome.